1. By: Pat Maxon

2. Business Plan  I focused mainly on the weather and temperature.

3. Cups Sold

4. Inventory

5. Income

6. Area’s for Improvement  Some areas I need to improve on. - Customer Satisfaction. - Spoilage. - Better profits. - Add more beverage options. DaySpoilageCust Satis 1ice38 2ice58 3ice60 4sugar, ice59 5ice67 6ice66 7ice63 83 lemons, ice64 9ice66 105 lemons, ice66 11ice66 12ice66 13ice69 14ice68 151 lemon, ice66 16ice66 17ice65 18ice65 19sugar, ice65 20ice65 21ice66 22ice65 23ice64 24ice64 25ice65 26ice65 273 lemons, ice65 28ice64 291 lemon, ice64 30ice63 63.77